PALAK RAITA
This raita is so so good, it will change your opinions on raita altogether! This is the creamiest and the best raita recipe. Made with spinach & curd this raita is packed with nutrition. A hot tempering is added to the raita which takes it to the next level. The tadka of rai, jeera, Urad dal & curry leaves adds to the wow factor in the recipe. Remember to finely chop the spinach and sauté till the water evaporates and then mix with curd. Add the tadka immediately after preparing it and let it crackle. Serve this raita cold and chilled on the side of parathas, in breakfast or meals and everyone will love it!
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
5 minutes
Makes
Serves – 3
INGREDIENTS
- 1 Cup finely chopped spinach leaves
- 1 tsp oil
- 1 Cup curd
- Salt to taste
- ½ tsp pepper
- ¼ tsp red chili powder
- 1 tsp oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp urad dal
- 6-7 curry leaves
Other ingredients
For the tempering
METHOD
- Heat oil in pan and sauté finely chopped spinach until all the water evaporates.
- Once cooked, cool it down.
- Heat oil in a small vessel.
- Sauté cumin seeds, mustard seeds, urad dal and curry leaves.
- Whisk the curd until smooth.
- Add in salt, pepper, red chili powder and cooked spinach.
- Mix well and pour in the hot tempering.
- Refrigerate and serve cold.
